Spaghetti with cherry tomatoes, pancetta & courgette

This tasted very Italian and wonderful. Tomatoes, courgettes, basil and oregano all from my own garden. Fresh pasta from Waitrose, bacon from the butcher’s in the North End road market,

Ingredients

250g fresh cherry tomatoes, halved
2 small courgettes, chopped into small pieces
200g of pancetta or smoked bacon cubed
250 fresh spaghetti
1 fresh red chilli
1 shallot
1 garlic clove
handful of basil
handful of oregano
pecorino or parmesan, shavings

Preheat oven to 220C. Arrange the cherry tomatoes densely on a tray and sprinkle with olive oil. Season. Roast for 15-20 mins so the tomatoes are soft but do not fall apart.

In the meantime, chop finely the garlic, shallot and chilli, fry in a little bit of olive oil for 2-3 mins. Add the pancetta and fry for another 2-3 mins, finally add the courgettes cooking them till they are soft.

Boil water, put the pasta in, bring to boil and cook for 4 minutes. Drain. In a large bowl combine the pasta with tomatoes (don’t forget the juices from the tray), pancetta and courgettes. Add fresh oregano and basil leaves. Serve with shavings of parmesan or pecorino and good Chianti.

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Pea and smoked bacon soup

This is my favourite pea and ham soup. The herbs and spices seems odd for this recipe but work a treat. Whenever I make it I can’t have enough of it.

Ingredients
1-2 tbsp olive oil
1 large onion chopped
1 clove garlic crushed
4 rashers/125g bacon chopped
600ml/1pt vegetable or chicken stock
300ml/1/2pt milk
500g peas, frozen or fresh
2 large or 3 medium potatoes, peeled and cut into chunks
4 slices/125g cooked ham cut into small pieces
1/2 tsp nutmeg, best freshly grated
1/2 tsp thyme (dried or fresh)
1/2 tsp ground coriander

Heat the oil in a large saucepan. Gently fry the onions, garlic and bacon over a low heat for about 10 mins until the onions are soft and the bacon is browned.

Add the potatoes and stock to the pan, bring to the boil, turn down heat and simmer for about 10 mins until potatoes are cooked.

Pour in milk and tip peas into pan, simmer for a further few mins until peas are done. remove from heat.

Serve with big wedges of homemade crusty bread or with Pain Quotidien baguette.